Carrot Cake Oatmeal

Carrot, Mango, Coconut, Pecan “Carrot Cake” Oatmeal

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Reader Liz shared this creative concoction in the comments with me and I knew it would be a winner! Like any carrot cake, the star was the “icing.” Greek yogurt mixed with maple syrup….mmmmmmmm! I got a little bit in every bite.

Combine in a saucepan:

  • 1/2 cup rolled oats
  • 1/2 cup skim milk (or other milky substance)
  • 1/2 cup water
  • 50 grams of shredded carrot (about half of a SMALL carrot – maybe 1/4 a cup?)
  • Half a mango, diced (could also use pineapple, as Liz suggested)
  • Pinch of salt

Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in

  • 1 tsp vanilla extract
  • 1 tsp brown sugar (optional)

Toppings:

While oats are cooking:

  • Make “icing” by blending 1 oz (about 2 tbsp) of non-fat plain greek yogurt with 1 tsp maple syrup.
  • Toast about 1 tbsp chopped pecans in the microwave.

Assembly:

  1. Pour oats into bowl.
  2. Top with 1 tbsp shredded unsweetened coconut (you could use sweetened, but I’d use a little bit less if so)
  3. Sprinkle on pecans.
  4. Drizzle icing on top…..

DROOL!

Each bowl was about 450 kcal, 9 grams fiber and 18 grams of protein. You could cut it down a bit by using less pecans, omiting the tsp of brown sugar and halving the mango/pineapple amount.

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It was SO GOOD. And very filling too! You could taste the carrot, but in a good carrot-cake way and not in a vegetable way. Use a little less if you’re worried about veggies for breakfast :)

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Cross-sectional bite:

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{ 22 comments… read them below or add one }

1 Steph Cakes June 24, 2008 at 7:46 pm

OK, I have 3 kids that love carrot cake, but I have been looking for ways to help them eat healthier. I own Piece-a-Cake bakery and they have developed a taste for sweets. I will try this and may be start the swing towards better eating. Thanks for the recipe!

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2 Bre July 11, 2008 at 8:58 pm

I just HAD to try this recipe, so I had it for lunch today! thanks a lot; it was delicious! :]

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3 Marie November 18, 2008 at 5:43 pm

Oh my gosh, this is the most delicious recipe, ever. :)

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4 brit December 1, 2008 at 3:59 pm

i just made it (but i didnt have any yogurt, so i just drizzled the syrup on top) best oatmeal ever… way better than those packets!

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5 Jasmine T January 27, 2009 at 11:29 am

This is really a good idea. I made a version of this for breakfast today, I just chopped the carrot instead of getting the food processor dirty. I also used pumpkin instead of mango or pineapple because I had it on hand.

The icing is what makes it amazing though. Does anyone heat it up, or just serve it cold?

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6 Sandhiya July 20, 2009 at 3:37 pm

I tried this recipe with a little variation – as i didnt have the regular oatmeal, i used the quakers vanilla, honey and almond instant oatmeal – skipped coconut flakes and greek yougurt as i didnt have them at home..but I must tell you ..this was so delicious..yum..

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7 Claire August 4, 2009 at 11:01 pm

Oh my! This is so wonderful! I have already made this a few times. However, each time I was out of Greek yogurt. What I did have was Tofutti cream cream cheese. I just stirred in a teaspoon of vanilla and drizzled it on top. So good, and VERY reminiscent of the real cream cheese frosting used on carrot cake. YUMM

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8 christina August 18, 2009 at 12:27 pm

i made this today for my boyfriend and me! it was excellent! we used pineapples instead of mangoes..mmm! thanks!

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9 Nicole September 23, 2009 at 10:30 am

i made this recently (with a few minor changes) and loved it! tracked back to you on my blog…http://nbbloggin.blogspot.com/2009/09/carrot-cake-oats.html

THANKS!

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10 Honey December 9, 2010 at 1:34 am

holy crap… this looks outrageously delicious… i’m trying to make this recipe when i open up a new can of pineapples so i don’t waste them. possibly early next week. ok, i’m officially adding your blog to my list of favorite blogs. :-)))))

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11 Andrea from chocolateandoranges February 26, 2011 at 12:59 pm

Just made this this morning (and blogged about it) – amazing!! Of course given how much I love oats AND carrot cake there was really no way to go wrong. :) I made mine with pineapple and included the brown sugar although really it didn’t need any more sweetness so i think next time (and there WILL be a next time :) ) I’ll leave it out.

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12 Cyndi Egold August 20, 2011 at 1:53 am

This carrot cake oatmeal sounds fabulous. Can’t wait to try it. Hope you have your pumpkin oatmeal recipe posted. Haven’t had a chance to look yet. Just came across yout blog looking for baked kale chips. Great site. Thank you for all the great info!

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13 Jackie March 1, 2012 at 6:27 pm

This looks so yummy! Anything w/the name ‘carrot cake’ is appealing. Can’t wait to try it. :)

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14 Holly May 28, 2012 at 3:57 am

I made this this morning – it was fantastic!

I put in sultanas because I didn’t have any mango or pineapple, and I found I needed a little more water (might be because I made it with it with soy milk). I also added a little bit of ground ginger and ground cinnamon – I’m addicted to spices! Yum!

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15 Alexa July 11, 2012 at 4:25 pm

Hello! Love your oatmeal recipes.
I don’t have much experience with food, what is the difference between kcal and calories?
thank you!

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16 KathEats July 11, 2012 at 5:59 pm

kcal = kilocalories = calories in food from the nutrition facts label

There are 1,000 kilokacories in 1 Calorie, but only a scientist would differentiate since we call just call all food calories calories.

Gosh that probably made no sense. Did that help?

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17 Alexandra January 7, 2013 at 6:11 pm

So happy I found your blog, I am loving all of your recipes. This oatmeal looks great, I do overnight oats a lot but am always in need of new inspirations.

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18 Janet February 22, 2013 at 1:36 am

this looks yummm…..it will be my next new oatmeal for breakfast. You are so very creative, thank you!

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19 Emily May 5, 2013 at 7:33 pm

Hi Kath! I’ve been meaning to try carrot cake oats for a while and finally did this morning! I changed your recipe a bit though ;) I used coconut milk, sweetened it half a mashed banana instead of the pineapple or mango, and for the icing I whisked the greek yoghurt with a bit of cream cheese and sweetened it with a bit of brown rice syrup :) and at the end i couldn’t resist adding a dollop of natural peanut butter over the top! So delicious, thanks!!

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20 Renato December 5, 2013 at 12:14 am

Hi, this recipe is hot or cold???

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21 KathEats December 5, 2013 at 7:44 am

Hot!

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22 Milly November 23, 2014 at 6:33 am

Just made your delicious carrot cake porridge – amazing! Really lifted my mood on a horrible rainy dark British Sunday morning :)) It was like eating a bowl of sunshine with the beautiful orange and yellow colour of the carrot and mango B-) Used honey instead of maple syrup and I didn’t have the coconut or vanilla but it was still delicious – the toasted pecans are the best bit! Thank you !! :-D You are a healthy cooking creative genius!

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